Kau Kee Beef Noodle Soup

Kau Kee Beef Noodle Soup is one of the most popular beef noodle soup dishes in Hong Kong if not the best, it was created and popularized by a small restaurant located in Gough St just between Central and Sheung Wan MTR Stations. It’s so popular during peak times diners will have to wait long hours just to have their orders.

Kau Kee Beef Noodle Soup is one of the most popular beef noodle soup dishes in Hong Kong if not the best, it was created and popularized by a small restaurant located in Gough St just between Central and Sheung Wan MTR Stations. It’s so popular during peak times diners will have to wait long hours just to have their orders.

So what is Kau Kee Beef Noodle Soup? Well its Beef Brisket Kway Teow Soup where beef brisket alongside different spices are cooked until its fork tender, it is then served in rice noodles called Kway Teow. The soup is clear, light, and savoury with hints of sweetness.

Now if you are far away from Hong Kong and want to try this one out now you can with this recipe, while it might not be exactly the same recipe they use I guess it comes close, the only secret here anyways is making the beef really tender.

Kau Kee Beef Noodle Soup

★★★★★ 5 from 7 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 3 hours 15 mins
• Total Time: 3 hours 30 mins
• Yield: 6-8 1x
• Category: Main Course
• Cuisine: Hong Kong

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Description

Kau Kee Beef Noodle Soup is one of the most popular beef noodle soup dishes in Hong Kong if not the best, it was created and popularized by a small restaurant located in Gough St just between Central and Sheung Wan MTR Stations. It’s so popular during peak times diners will have to wait long hours just to have their orders.

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Ingredients

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Noodles and Soup

• 1 kg beef brisket with a good amount of fat, cubed
• 1 beef leg bone (ask your butcher to cut it in half so marrow is exposed)
• 500g beef tendons, cubed
• 1/2 large daikon radish
• 1 thumb sized ginger, sliced
• 1 large white onion, peeled
• 4 cloves garlic, minced
• 2 tbsp Shaoxing wine
• 1 tbsp sugar
• 1 pc star anise
• fish sauce
• white pepper
• oil

Others

• rice noodles, to serve
• chopped spring onions, to garnish

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Instructions

1. In a pot combine beef tendons, beef brisket and leg bones, add water enough to cover the meat. Bring it to a boil and leave it boiling for 3 minutes.
2. Drain the pot and rinse meat with running cold water to remove the scum. Set aside the meat.
3. In the same pot (make sure it’s clean of scum) add a small amount of oil then sauté garlic and ginger until fragrant.
4. Place tendons and leg bones back together with all other ingredients except for daikon radish and brisket, pour enough water to cover meat then cover and bring to a boil. Simmer for 1 hour. Add the brisket then continue to boil for 1 more hour, add water if necessary.
5. Add the daikon radish the simmer for another hour, add water if necessary.
6. Using a colander separate the liquid into a separate pot and set aside the tendons and beef brisket.
7. Continue to simmer the stock for 5 more minutes, season if necessary.
8. Place noodles in a bowl, add some of the tendons and beef then ladle some hot soup and garnish with spring onions.

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